Stuffed Brinjal Gravy

Dish name: Stuffed Brinjal Gravy

What we need:

  • Small brinjals-8
  • Oil- 2 tbsp+ (1 tbsp for roasting masala)
  • Onion- 1 medium ,finely chopped
  • Ginger garlic paste-1 tsp
  • Cumin-1 tsp
  • For the stuffing:
  • Dry coconut- 1/2 cup
  • Cinnamon- small piece
  • Turmeric-1/2 tsp
  • Red chilli chutney powder (onion garlic chilli masala powder)-1 tbsp
  • Tamarind pulp-1 tbsp
  • Salt
  • Coriander leaves-1/4 cup,finely chopped

How we make:

  • Add one tbsp oil on a tawa and roast till golden brown two tbsp onion along with dry coconut.Wet grind till smooth
  • Clean the brinjals,chop the top of  stem  and slit   in middle like a ‘x’ and soak in salt water
  • Add salt ,chilli chutney masala powder,turmeric, few Coriander leaves and tamarind pulp to masala paste .
  • Remove the brinjals from water and rinse them again and place over a plate
  • Stuff the masala into them and keep aside
  • Take another cooking vessel and add oil
  • Once ready saute the cumin,ginger garlic paste and add remaining onions and saute till raw smell goes off
  • Now add the stuffed brinjals and wait for 3-4 mins without stirring 
  • Slowly turn over the brinjals and add the remaining masala paste,salt  and 1/4 cup water to cook the brinjals 
  • Cover and cook for 15 mins
  • Check if brinjals are cooked
  • Serve with roti or chapati

    Total time spent:35-40 mins

    Choose small brinjals or baby brinjals which are fresh.You can even make just one middle slit for every Brinjal .Tamarind can be replaced with tomato puree and for this recipe you can add a medium size tomato chopped or made into puree

    There are many ways to make stuff Brinjal or bharli vangi or enngayi  and it’s popular dish of North Karnataka and Maharashtra and the ingredients used in both places varies .Use of red chilli chutney or popularly known as Kanda lasun mirchi chutney adds a good taste to gravy and used in other vegetable recipes and non veg dishes.You can buy it in supermarkets but in our home town it’s traditionally made every year in summer.

    Alternate method:

    What we need:

    • Small brinjals-8
    • Oil- 2 tbsp+ (1 tbsp for roasting masala)
    • Onion- 1 medium ,finely chopped
    • For the stuffing:
    • Dry coconut- 1/2 cup
    • Turmeric-1/2 tsp
    • Red chilli powder -1 tsp
    • Cumin-coriander powder-1 tsp
    • Cloves-4
    • Ginger- small piece
    • Garlic-8 pods
    • Cardomom-3
    • Cinnamon-1/2″ stick
    • Tamarind pulp-1 tbsp
    • Salt
    • Coriander leaves-1/4 cup,finely chopped

    How we make:

    • Add one tbsp oil on a tawa and roast two tbsp onion along with cinnamon cardomom cloves ginger garlic and dry coconut.Wet grind till smooth
    • Clean the brinjals,chop the top of  stem  and slit   in middle like a ‘x’ and soak in salt water
    • Add salt ,chilli powder,turmeric,cumin coriander powder, few Coriander leaves and tamarind pulp to masala paste .
    • Remove the brinjals from water and rinse them again and place over a plate
    • Stuff the masala into them and keep aside
    • Take another cooking vessel and add oil
    • Once ready saute the remaining onions to pinkish colour 
    • Now add the brinjals and wait for 3-4 mins without stirring 
    • Slowly turn over the brinjals and add the remaining masala paste,salt  and 1/4 cup water to cook the brinjals 
    • Cover and cook for 15 mins
    • Check if brinjals are cooked
    • Serve with roti or chapati
      • Total time spent:35-40 mins

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